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Author Notes:I grew up in California where tacos, salsa, beans and rice were rooted into my asian blood. Buenos Aires doesn't have great Mexican food, though with lots of avocados, and my leftover crunchy-bits of corn chips, inspired this into a healthy satisfying breakfast. —FrancesRenHuang

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Serves 2

Guacamole

1/2
ripe avocado, mashed

1
teaspoon shallots, minced

generous
pinches of roasted cumin powder

pinches of table salt

1
handful cilantro, chopped roughly

generous
splashes of lime juice

Scrambled Egg & Condiments

2~3
large eggs, whip with fork until color is pure yellow

dashes of whole milk

*generous
handfuls corn chips

sour cream, hot sauce (optional)

Toast 2 tortillas in the oven or on a toaster while mixing ingredients for guacamole; set aside.

Meanwhile, put a teaspoon of olive oil in a non-stick skillet, then set the pan over high heat; swirl the oil around until pan shimmers; pour in beaten egg.

With a wooden spatula, slowly lift and fold eggs until they form into curds, and then until eggs are clumped, shiny and wet, 1~2 min.